Many people blanch edamame before frying it, mainly for two reasons. One is that scalded edamame is easier to cook when it is noisy, which can save frying time. On the other hand, blanching can remove the beany smell of edamame and the thin coat on the surface, which will make the taste better.
The method of frying edamame is as follows:
Ingredients: 500 grams of edamame.
Accessories: salt, onion, ginger, garlic, pepper, blended oil, coriander and red pepper.
1. After washing the edamame twice, add proper amount of raw starch and salt to soak it for 10 minute, and then wash it several times for later use.
2, dried pepper, pepper, onion, ginger, garlic, red pepper and so on.
3, the pot is hot, and it is burned to 60% heat. Add pepper and dried red pepper.
4. Pour in the onion, ginger and garlic and stir-fry until the garlic is rich.
5. Pour the washed edamame into the pot and stir fry for 2-3 minutes. Add sugar, pepper, thirteen spices powder, balsamic vinegar and soy sauce and continue to stir fry for 5 minutes.
6, add the right amount of water.
7. When the soup is dry, add the red pepper and chopped green onion, take the pot and sprinkle some parsley.